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Post by brewbama on May 3, 2022 21:15:16 GMT -6
I thought we could start a new thread to follow the process. Basically, a ‘How I Brew’ tutorial. **Warning: this is step by step and photo heavy.**. I just did inventory. The grain is in a food safe bucket ready to go, the hops are in the freezer, water is standing by, the yeast is in the fridge. Everything is looking good for a Fri AM brewday. Why Hurricane Creek? I live on the side of Berry Mountain in NE Madison County AL. Hurricane Creek runs on the other side of the hill and feeds into Madison County Lake. I like to name my beers after local spots and it just seemed to fit: an easy drinking Session Blonde for fishing or relaxing at the lake. This will be the beer I drink at my Memorial Day BBQ. This is the recipe Tommy and I are brewing. Others are welcome to add their Big Brew. …or any brew.  |
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Post by brewbama on May 6, 2022 5:21:29 GMT -6
It’s finally brewday! So, I heated 7 gal distilled water to 114°F.  I simultaneously heated my HERMS tap water in the neighborhood of 150°F. I do this on the stove then carry it into the brewery.  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 5:48:56 GMT -6
To deaerate my water, my notes call for 1 gram ea active dry bread yeast and sugar per gal of water. I used 7 gal distilled water so I rounded up to 2 tsp each.  I drew off some warm water to let it proof then added it to the brew kettle and waited 20 min.  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 5:55:13 GMT -6
I think i am impressing the local ladies with my brewing prowess.  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 6:04:46 GMT -6
After 20 min deaeration, I heated the liquor to the neighborhood of 150°F. I hydrated 1/2 tsp Brewtan B while I waited on water to heat up.  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 6:48:37 GMT -6
I milled the grain and added CaCl, gypsum, and Ascorbic Acid on top.   Once at strike temp I added the BtB to the kettle and the grain to the MLT and began underletting.  I started the recirculating pump, installed the mash cap/recirculating manifold assembly, and began heating to mash temp.   I like to strike low and heat to mash temp. Here my 150°F turned to ~130°F once mashed in. I’m good with that.  …and now we wait. I simply keep the flow at ~.6 gpm and watch the site glass clear. The PID will heat the recirculating mash to 152°F and maintain the mash temp for me. Sent from my iPhone using Tapatalk |
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Post by tommymorris on May 6, 2022 7:04:35 GMT -6
I am mashed in at 152F. I forgot I am going out of town tomorrow so brewing today.
My process is a bit different. My grains are in 1.73 gallons of strike water. No external heat so they will lose some temperature over time. I will dunk sparge in 2.22 gallons.
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Post by tommymorris on May 6, 2022 7:48:36 GMT -6
  Mashing at 152F when I put the towel on. It was 148-149F after an hour.  This pic shows the bag hanging over the mash tun to drain. |
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Post by tommymorris on May 6, 2022 7:55:22 GMT -6
 The dunk sparge is stirred and then rests for about 5 minutes.  Now draining the sparge water while hanging in pulley location #2. |
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Post by tommymorris on May 6, 2022 8:00:15 GMT -6
 The sparge water is poured into the boil kettle (also used as the mash tun) and we heat to boil. |
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Post by brewbama on May 6, 2022 8:17:56 GMT -6
Mash timing is complete so I canted the lid off the top of the MLT, pulled the pin, and I turned the three way valve to pump the wort into the BK. I pinned the three way valve to make me stop and remember to cant the lid so it doesn’t create a vacuum as I drain the MLT. I turned off the PID controller.   I fill from the bottom and install a lauter cap until boiling.   This is no-sparge so when lauter is complete I turn on the induction cooktop and wait for the boil. Sent from my iPhone using Tapatalk |
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Post by tommymorris on May 6, 2022 8:25:57 GMT -6
 We’re boiling… |
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Post by brewbama on May 6, 2022 8:34:48 GMT -6
I collected 6 gal of 1.032 sweet wort. 30.1 ppg. Not bad.  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 8:50:17 GMT -6
When I see the hot break I skim the funk  …lower the power to maintain gentle boil and set the timer for 50 min for the Apollo and whirlflock addition  I drain the hoses of any residual lauter wort in prep for whirlpool  …and weigh out my hops  Sent from my iPhone using Tapatalk |
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Post by brewbama on May 6, 2022 9:52:52 GMT -6
I siphon off the hot water from the HLT and replace it with cool tap water. I do this several times to cool the wort. This time I’ll stop at 140°F for a 30 min whirlpool hop addition. Afterwards, I’ll continue replacing hot water with cold water until I am at pitch temp. Sometimes I use ice after the tap gets me at/under 100°F.  I set the alarm to 140°F and begin recirculating thru the HERMS to cool the bitter wort   Meanwhile, i make a batch of sanitizer  Sent from my iPhone using Tapatalk |
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